Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Miha, Ocvirk"'
Publikováno v:
Acta Agriculturae Scandinavica. Section B, Soil and Plant Science, Vol 72, Iss 1, Pp 81-91 (2022)
In 2019, we conducted a field experiment to test the effects of three different granular fertilizers on the salicylic acid and total phenolic contents in five different sport turfgrass mixtures under natural conditions. It was one of the first experi
Externí odkaz:
https://doaj.org/article/91337afbcde34df09e19ff010dd636f5
Autor:
Filip Vučajnk, Valentina Spanic, Stanislav Trdan, Iztok Jože Košir, Miha Ocvirk, Matej Vidrih
Publikováno v:
Agriculture, Vol 14, Iss 3, p 343 (2024)
Four types of nozzles were tested on large-scale trials with a 40 m2 plot unit size. The Avi Twin 110-01 (80 L ha−1), 110-02 (160 L ha−1), 110-03 (240 L ha−1), and 110-04 (320 L ha−1) symmetric double fan injector nozzles were tested during t
Externí odkaz:
https://doaj.org/article/16db7b5384c9472ca1263371d1cdc692
Publikováno v:
Foods, Vol 12, Iss 23, p 4353 (2023)
Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition. Here, t
Externí odkaz:
https://doaj.org/article/4b7ffe5355be4ed395c418731ec3504a
Autor:
Ilir Metaj, Drilon Hajdini, Kaja Gliha, Iztok Jože Košir, Miha Ocvirk, Mitja Kolar, Janez Cerar
Publikováno v:
Plants, Vol 12, Iss 16, p 2890 (2023)
Polyphenols from Slovenian hops (Humulus lupulus L.) of the Aurora variety were extracted by different methods and using classical solvents and several deep eutectic solvents (DES) based on choline chloride as the hydrogen bond acceptor component. Th
Externí odkaz:
https://doaj.org/article/3fa255c76a7c46308bad2dcd18e01325
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 16-23 (2021)
Research background. The production of lager beer includes successive repitchings of a single Saccharomyces pastorianus starter culture. During the beer production process, the yeast is exposed to several stress factors which could affect the ferment
Externí odkaz:
https://doaj.org/article/0ba3edb9c73349038cb83e8e28faf071
Autor:
Miha Ocvirk, Iztok Jože Košir
Publikováno v:
Acta Chimica Slovenica, Vol 67, Iss 3, Pp 720-728 (2020)
Hops’ unique composition of essential oil components and bitter resins are crucial for beer aroma, which is important to consumers’ acceptance of beer. In this experiment the same wort was divided into four portions and each was hopped differentl
Externí odkaz:
https://doaj.org/article/a8cd5cf5a4ec42beae34d5c78b785f3a
Publikováno v:
Plants, Vol 12, Iss 4, p 936 (2023)
The stability of alpha-acids, beta-acids and hop storage index (HSI) values under different conditions (aerobic/anaerobic, 4 °C/room temperature) was studied in a two-year trial. Six different varieties (Celeia, Aurora, Bobek, Styrian Gold, Savinjsk
Externí odkaz:
https://doaj.org/article/9b495cba8b8c4be69de359b81b3e8624
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 3, Pp 412-412 (2023)
The authors would like to state that they inadvertently omitted one of the authors when preparing the manuscript. The authors of this work are as follows: Miha Ocvirk1, Nataša Kočar Mlinarič2, Peter Raspor3 and Iztok Jože Košir1* 1Slovenian I
Externí odkaz:
https://doaj.org/article/b3eeda57f0d845aba02bdb928ab3735d
Autor:
Zala Kolenc, Tomaž Langerholc, Gregor Hostnik, Miha Ocvirk, Sara Štumpf, Maša Pintarič, Iztok Jože Košir, Andreja Čerenak, Alenka Garmut, Urban Bren
Publikováno v:
Plants, Vol 12, Iss 1, p 120 (2022)
The antimicrobial activity of hop extracts obtained from different hop genotypes were investigated against Staphylococcus aureus and Lactobacillus acidophilus. In this study the pure xanthohumol, purified β-acids rich fraction, as well as α-acids w
Externí odkaz:
https://doaj.org/article/bf96f45786c54a28adff3b28c0948e42
Publikováno v:
Foods, Vol 11, Iss 19, p 3089 (2022)
Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer. During storage, the hop ch
Externí odkaz:
https://doaj.org/article/3c7a847917ed4bd7b14496aefae5b7b9